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Recipes
Sourdough Frying Batter
I tweaked the original recipe from http://home.teleport.com/~packham/sourdrec.htm to get a very nice light and crispy batter. Instead of using it to deep-fry (which I avoid doing at home for many reasons), I shallow-fry. Works wonderfully.Ingredients1 Cup Starter1 egg yolk1 tablespoon oilsalt and...
Lemon Rosemary
I saw a post on The Fresh Loaf by someone looking for a formula for a Lemon Rosemary bread. This combination sounded really...
Special Gaucho Bread
This recipe produces a original bread with a exceptional flavor. The combination of coriender and the flours misture is perfect! it makes 1 large bread...
Rye Loaf 750g.
The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf....
Posts
Why am I getting this gap between crumb & bottom crust?
Hi bakers, I've just joined this forum hoping that someone might be able to advise what I'm doing wrong with my sourdough...
Loaf not rising much & split at side
Hi first post as I can't seem to get loaves to rise where I have scored it. Any suggestions. I'm cooking in a dutch oven 20...
Strange salt residue in starter
So I fed my starter as normal one night with 100%hydration very strong white flour and left it out on the counter to...
Sourdough looks great after baking but still has an overly gummy/tacky crumb.
Hii'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
I end up with sloppy dough every Time.
Good day everyone. I'm not new to bread, but a total novice with the complete sourdough baking. Every time I make up my dough, with my starter, even reducing the water to 60%, I end up with a lifeless flat sticky dough. How's this possible. ...
